Ritzy Corn Pie Food

CORN PIE (BARBADOS)

Steps:

• Beat eggs and sugar. Add corn, flour, and baking powder. Put in a greased baking dish, and bake at 350*F for 30-40 minutes.

JIFFY® CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
• Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
• Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
• Bake in the preheated oven until casserole is firm, about 45 minutes.

AWARD-WINNING CORN PIE

Steps:

• Combine crumbs and melted butter, reserving 1/2 cup of crumbs for topping.
• Line a 9" pie pan with remaining crumbs.
• Combine 2 T butter, 1 cup milk, corn and salt.
• Bring to a boil.
• Reduce heat and cook 3 minutes.
• Add flour to remaining 1/4 cup milk; mix to a smooth paste.
• Add slowly to hot corn/milk mixture, stirring constantly.
• Cook 2-3 minutes, or until thick.
• Cool slightly.
• Add onion salt, then add eggs slowly, stirring constantly.
• Pour into crumb-lined pie pan.
• Sprinkle remaining crumbs over top.
• Bake at 400°F for 20 minutes.

RITZY CORN PIE

Steps:

• Heat oven to 350 degrees F. Combine crushed Ritz crackers with 1/3 of melted butter. Press crumbs into a 9-inch quiche dish. Cook onions and green pepper in remaining butter until tender. Add corn and flour. Cook, stirring until thick. Combine eggs, milk, salt and curry powder. Stir rapidly into corn mixture. Add bacon. Pour into quiche dish . Bake 30 minutes or until golden. Serve immediately.

RITZY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat olive oil in a large skillet over medium heat until the oil shimmers; meanwhile, beat the egg whites until frothy in a bowl, and place the bread crumbs in a separate flat bowl. Dip the chicken breasts into the egg white, dredge in crumbs, and brown on both sides in the hot oil until golden, 3 to 5 minutes per side. Place the chicken breasts into the baking dish.
• In a small bowl, mix about 3 tablespoons of evaporated milk with the cornstarch until smooth. Pour the rest of the evaporated milk into a saucepan, and mix in Parmesan cheese, parsley, and black pepper. Over medium-low heat, bring the milk mixture just to a bare simmer, and whisk in the cornstarch mixture; let cook until thickened, about 1 minute. Pour the sauce over the chicken breasts; sprinkle top with mozzarella cheese.
• Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 25 minutes. An instant-read thermometer inserted into the center of a chicken breast should read 160 degrees F (70 degrees C).